Cheese Empanadas (Pan-Fried or Air-Fried)
9/15/2026
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These cheese empanadas wrap a simple homemade dough around melty Monterey Jack cheese. Pan-fry them for a deeply golden, crisp crust or air-fry them for a lighter, paler crunch—all in less than an hour.
The dough uses five core ingredients: all-purpose flour, salt, canola oil, cold water, and cheese. If you choose the pan-fried method, you’ll also need canola oil for the skillet.
What Is an Empanada?
Empanadas are filled dough pockets with many regional variations across Spain and Latin America. Doughs, shapes, fillings, and cooking methods vary widely; this is The Cheese Knees’ simple version made with homemade flour dough and a melty cheese filling.
What You Need to Make Cheese Empanadas
- All-Purpose Flour: This forms the base of the homemade dough.
- Kosher Salt: Salt seasons the dough and balances the rich cheese filling.
- Canola Oil: One tablespoon goes into the dough. You’ll need additional oil if you choose the pan-fried method.
- Cold Water: Add it gradually until the dough is soft and cohesive. Flour measurement and humidity can affect how much you need, so you may not use the full ½ cup.
- Shredded Monterey Jack Cheese: Freshly shredded Monterey Jack melts smoothly and is the primary tested filling.
Tested Cheese Variations
Monterey Jack is the primary filling, but white or yellow cheddar, pepper jack, and Gouda have also been tested and approved. Use one cheese or combine varieties for a custom blend.
Add Some Protein
For a tested beef-and-cheese variation, add 1 tablespoon of cooked taco meat and 1 tablespoon of cheese to each dough round. Press out as much excess air as possible, seal, and cook using either method.
Tips for Crisp, Sealed Cheese Empanadas
- Add Water Gradually: Up to ½ cup is typical, but stop once the dough is soft and cohesive.
- Keep the Filling Consistent: Use 1 heaping tablespoon of shredded cheese per empanada. Overfilling makes the pockets harder to seal and can lead to leaks.
- Press Out Excess Air: Moisten the edge, fold the dough over the filling, gently press out as much air as possible, and press the edges firmly together. A fork crimp is not needed.
- Choose Your Texture: Pan-frying at 350°F creates the deepest golden color and crispiest exterior. Air-fried empanadas are lighter in color but still crisp.
- Don’t Crowd the Pan or Basket: Work in batches and leave room around each empanada so it cooks evenly.
Pan-Fried vs. Air-Fried Empanadas
For the pan-fried version, use a heavy-bottomed skillet with about ¼ inch of canola oil heated to 350°F. The air-fried version cooks in a preheated 400°F air fryer with a light layer of cooking spray. Both methods are tested; refer to the recipe card for complete instructions.
Storage and Reheating
Let cooked empanadas cool, then refrigerate them in an airtight container for up to 3 days. Reheat until the exterior is crisp and the cheese filling is hot and melted.
Freezer Directions
Assemble the empanadas but do not cook them. Wrap each one in parchment paper and store them in a freezer-safe bag for up to 3 months.
To Cook From Frozen: Use the same tested pan-fried or air-fried directions and cooking times listed in the recipe card. Cook until the exterior is crisp and the cheese is fully melted.
What to Serve With Cheese Empanadas
Serve these empanadas warm with tomatillo salsa or another favorite dipping sauce. They also pair well with Cream Cheese Chicken Enchiladas, Taco Lasagna, or Cheese Quesadillas.
Cheese Empanadas
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon canola oil
- ½ cup cold water, you may not need it all
- 4 oz. shredded Monterey Jack cheese, about 1 cup, freshly shredded
- 1-2 cups canola oil , or enough to reach ¼-inch depth, for pan-frying
Instructions
- In a medium bowl, stir together the all-purpose flour, kosher salt, and 1 tablespoon canola oil. The mixture will look crumbly.
- Add the cold water 1 tablespoon at a time, stirring after each addition, until the dough is soft and cohesive. Up to ½ cup is typical, but flour measurement and humidity can affect the amount, so you may not need it all.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Cut the chilled dough disk into 8 equal wedges. On a lightly floured surface, roll each piece into a circle about 4 inches wide.
- Place 1 heaping tablespoon of shredded cheese in the center of each circle, leaving the edge clean. Moisten the edge of one half with water, fold the dough over the filling, gently press out as much excess air as possible, and press the edges firmly together to seal; no fork crimp is needed.
- To pan-fry: Add canola oil to a large, heavy-bottomed skillet to a depth of about ¼ inch—roughly 1–2 cups, depending on the skillet. Heat over medium-high heat to 350°F. Working in batches without crowding the pan, fry the empanadas for 2–3 minutes per side, until crisp and golden brown.
- To air-fry: Preheat the air fryer to 400°F and coat the basket with cooking spray. Arrange the empanadas in a single layer without crowding, working in batches as needed. Air-fry for 3 minutes, flip, and cook for another 3–4 minutes, until crisp and lightly golden.
- Serve warm with tomatillo salsa or your favorite dipping sauce. One serving is 2 empanadas.
Tips & Notes
- Tested Cheese Variations: White or yellow cheddar, pepper jack, and Gouda may be used in place of Monterey Jack.
- Tested Taco-Meat Variation: Fill each round with 1 tablespoon cooked taco meat and 1 tablespoon shredded cheese, then seal and cook as directed.
- Air-Fryer Color: Air-fried empanadas will be lighter in color than pan-fried empanadas but will still be crisp.
- Refrigerator: Store cooled, cooked empanadas in an airtight container for up to 3 days.
- Freezer: Freeze assembled, uncooked empanadas individually wrapped in parchment in a freezer-safe bag for up to 3 months. Cook directly from frozen using the same tested method and cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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